The earthy meatiness of portobello mushrooms pairs wonderfully with the smoky flavors of chipotle chiles. The mushrooms are sautéed in butter, which imparts a delicious nuttiness and helps the mushrooms brown. Toasted pine nuts or pumpkin seeds are a traditional and tasty garnish that increases the nuttiness of the dish. Small, fresh portobellos have tightly closed gills that are easy to slice through. The spongy gills of large portobellos must be scraped off with a spoon before the mushroom caps are sliced—but don’t discard them. The gills can be tossed in the pan and cooked with the rest of the mushroom, adding color and depth of flavor.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?